Dorayaki is a Japanese dessert comprising of two small pancake-like patties that are prepared by first making a castella cake. The castella cake is made into patty shapes which are then stuffed with sweet azuki bean paste. Many variations also use custard cream, chestnuts, and cream (matcha cream, cream with fruits, etc.) as the filling.
One can find this Japanese delicacy in almost all the Japanese confectionery stores. It is extremely popular amongst people of all ages in the country.
Origin & Cultural Significance
The original Dorayaki is believed to have been prepared using only one layer. The present shape of this dessert was invented in 1914 by Usagiya in the Ueno district of Tokyo.
In Japanese, dora refers to “gong,” and the similarity in shapes is probably where the name of the dish comes from. It is said that the first Dorayaki was prepared when a samurai called Benkei forgot his gong (dora) after leaving a farmer’s house where he was hiding. The latter afterward used the gong to fry the pancakes.
- Eggs - 4
- Sugar - ⅔ cup + ½ tbsp
- Honey - 2 tbsp
- All-purpose flour - 1 ⅓ cup
- Baking powder - 1 tsp
- Water - 1-2 tbsp
- Neutral-flavoured oil (vegetable, rice bran or canola) - 1 tsp
- Red bean paste (anko) – 17.6 oz.
- Start by gathering all the ingredients. Now, take a large bowl and add eggs, sugar and honey to it.
- Whisk properly until all the ingredients are combined well and the mixture turns fluffy.
- Next, take flour and sift it into the bowl containing the egg mixture. Repeat the same with baking powder. Mix thoroughly until well combined. Place the bowl in the refrigerator and allow the batter to rest for at least 15 minutes.
- After around 15 minutes, the batter should look slightly smoother, and now it’s time to pour in water and stir it into the batter. Make sure to check the consistency.
- You can add more water if required, depending on the consistency of the batter. It is important to note that the amount of water can vary, depending on the size of the eggs used and the amount of flour added.
- Now, take a large non-stick frying pan and heat it over a low to medium-low flame for about 5 minutes. Next, take some vegetable oil and dip a paper towel in it. Gently coat the bottom surface of the pan with the oil.
- Then, take another paper towel and use it to completely remove the oil. This step ensures that your pancakes are evenly golden brown.
- Using a ladle or a small measuring cup, spoon 3 tablespoons of the freshly prepared batter onto the pan. Allow it to cook for some time. Remember to only make one pancake at a time.
- Once you notice the surface of the batter beginning to bubble, flip the pancake over and allow the other side to cook. It should take you about 15-30 seconds to cook each side.
- Place the prepared pancake on a plate and remember to cover it with a damp towel. This helps to prevent it from drying out. There is no need to add more oil to the pan. Repeat the same process to make the rest of the pancakes.
- When finished, put two pancakes together to make a sandwich. Put the red bean paste as the filling, making sure to add more in the centre so that the dorayaki looks curved.
- Cover the Dorayaki with a plastic wrap until its ready to serve.
Amount Per Serving: Calories: 348Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 266mgCarbohydrates: 65gFiber: 4gSugar: 33gProtein: 12g